Jul 032020

Shungiko edible Chrysanthemum

R 20.00

Shungiko edible Chrysanthemum Chrysanthemum coronarium

Also known as garland chrysanthemum, chop suey greens, crown daisy,

An easy to grow and nutritious annual.
Fragrant and delicious edible leaves, shoots and petals.
Highly valued and popular in Asian cooking. Leaves are at their best when plants are young.
Use them raw, in salads, lightly stir fried or lightly steamed.

Does well in a temperate climate. Enjoys a cooler season, sow in late summer and spring.

Being a flowering herb, this also multifunctions as a herbaceous layer with multiple benefits in the garden.

In ancient China they were considered so exceptional that only nobility had permission to grow them. They were an essential part of the Taoist immortality elixir know as “edible cold medicine” in Chinese medicine.

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Shungiko edible Chrysanthemum Chrysanthemum coronarium

Also known as garland Chrysanthemum, chop suey greens, crown daisy,

An easy to grow and nutritious annual.
Fragrant and delicious edible leaves, shoots and petals.
Highly valued and popular in Asian cooking. Leaves are at their best when plants are young.
Use them raw, in salads, lightly stir fried or lightly steamed.

Does well in a temperate climate. Enjoys a cooler season, sow in late summer and spring.

Being a flowering herb, this also multifunctions as a herbaceous layer with multiple benefits in the garden.

In ancient China they were considered so exceptional that only nobility had permission to grow them. They were an essential part of the Taoist immortality elixir know as “edible cold medicine” in Chinese medicine.